Ingredients
Scale
- 1 large zucchini, chopped
- 1 large yellow squash, chopped
- 1 cup grape or cherry tomatoes sliced in half
- 2 tsp. garlic powder
- 1/2 tsp. oregano
- 1/2 tsp. basil
- salt and pepper to taste
- Oil Free Balsamic Dressing
- Vegan Parmesan
Instructions
- Preheat a large nonstick skillet over medium to medium-high heat.
- Once the pan is ready add the squash and zucchini and cook for 2-3 minutes. Stir occasionally and add 1-2 Tbsp of water at a time if necessary to prevent sticking.
- Add in the tomatoes and sprinkle with the garlic powder, oregano, and basil. If the pan is dry add a little more water to sauté, gently stir, and cook for another 3-4 minutes. You want to cook the dish until the zucchini and squash are tender and the tomatoes look like they’re about to pop.
- Season with salt and pepper as needed. Sprinkle the top with Vegan Parmesan and a drizzle of Oil-Free Balsamic Dressing. Serve immediately.
Notes
Nutrition info is for the sauté only without the parmesan. You can find the vegan parmesan info here.
- Prep Time: 10 mins.
- Cook Time: 6 mins.
- Category: Side Dish
- Method: Sauté
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 40
- Sugar: 5.1 g
- Sodium: 15.8 mg
- Fat: 0.6 g
- Carbohydrates: 7.7 g
- Fiber: 2.3 g
- Protein: 2.6 g
- Cholesterol: 0 mg